Cranberry oatmeal cookies are super chewy, with a sweet-tart contrast. The tart cranberries balance the rich sweetness of the dough, resulting in a perfect cookie bite for me.
I’m happy to share another fantastic cookie recipe, adapted from Food.com. I ate three cranberry oatmeal cookies, hot from the oven, savoring every ravishing bite; my belly was not pleased with me. I continue to wish for better self-control, but willpower is not in the list of my virtues!
I hope you enjoy the gooey cranberry oatmeal cookies as much as I do!
- Whisk Together
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea or kosher salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups rolled oats (not instant)
- 1 1/2 cups dried cranberries
- Preheat oven to 350 degrees F.
- Whisk dry ingredients together; set aside
- Combine wet ingredients with a hand mixer on low speed
- Stir the flour mixture into the creamed mixture until well combined, do not over mix
- Add the oats and cranberries, stir to incorporate
- Fill an ice cream scoop, pressing against the side of the bowl, to level dough
- Drop 2-inches apart onto a baking sheet lined with parchment paper
- Bake 11-13 minutes; cooking times vary based on altitude, watch closely to insure golden brown color
- Remove from oven; allow cookies to rest on baking sheet for 1-2 minutes before transferring to plate or wire rack to cool
If you like the cranberry oatmeal cookies recipe, here are a few more cookie recipes you might enjoy:
Butterscotch Apple Pie Cookies
Biscochitos – Mexican Sugar Cookies